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Artichoke Pesto Pasta Recipe

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This recipe for Artichoke Pesto Pasta, by , is from The Crawford Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michele Youngblood-Miller
Added: Tuesday, November 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 package pasta (your choice)
1 (8-ounce) pack of frozen artichoke hearts, thawed
or canned - drained and rinsed
1 T. parsley
1/2 cup chopped walnuts or pine nuts
Zest and juice of 1/2 lemon
2 T. minced garlic
Salt and pepper to taste
3/4 cup extra-virgin olive oil
2/3 cup grated Parmesan cheese

Directions:
Directions:
Cook pasta.

Meanwhile, in a blender or food processor combine the artichokes, parsley, nuts, lemon zest and juice, garlic, salt, and pepper. Blend all ingredients until pretty smooth. Scrape the sides. Then, with the machine running, drizzle in olive oil.

Combine the artichoke mixture with the drained, cooked pasta and stir in the cheese.

Sprinkle with more cheese and parsley if desired. Serve warm.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 Minutes

 

 

 

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